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Hi Bold Bakers!
While I absolutely love my Banana Pancake recipe, and my Flourless Oat Pancakes were a huge hit in my home, there is nothing I adore more than blueberry pancakes!
Blueberries are a super special ingredient. When blueberry season starts peaking its head out after a long winter, there’s nothing I want to make more than these incredibly fluffy homemade blueberry pancakes. When in season, these berries have almost a floral flavor — they really are one of mother nature’s treasures.
Just thinking about these blueberry buttermilk pancakes soaked in butter and maple syrup is making me think I should whip up a batch before I finish this post!
What Are Blueberry Pancakes?
Blueberry pancakes are hands down, my favorite form of pancake. These blueberry pancakes are made with buttermilk (don’t worry if you don’t have any, you can always make your own here), which makes them incredibly fluffy. I pile in a lot of blueberries, and when they cook they are bursting with flavor!
It’s also a great way to say you had fruit for breakfast. No one needs to know it was served inside a pancake.
Why Blueberries?
Okay, so by now you can probably tell I am a little obsessed with blueberries. Why? They’re sweet, they’re juicy, and once they’re baked they pack a big punch of flavor. What’s not to like?
What You Need To Make Blueberry Pancakes
Before you go foraging for berries, make sure you have these tools in your kitchen:
- Mixing bowls
- Jug For Measuring
- Measuring spoons
- Measuring cups
- Hand whisk
- Non-stick frying pan or griddle
- Spatula
How To Make Blueberry Pancakes
Don’t worry — this recipe is berry easy. Here are the basic steps. (And don’t forget to get the full recipe with measurements, down below.)
- In a large bowl, mix together dry ingredients — flour, baking powder, soda, sugar, and salt.
- In a separate measuring jug, whisk together buttermilk, eggs, and vanilla extract.
- Add the wet ingredients to the dry and lightly mix. Do NOT overmix.
- Fold in cooled melted butter and blueberries and stir.
- Spoon a spoonful of batter onto a pre-heated non-stick frying pan or griddle over medium/low heat.
- Cook for around 4 minutes, until you see bubbles forming on top of the pancake. Flip, and cook for another 1-2 minutes.
- Enjoy straight from the pan with a pat of butter and maple syrup!
Gemma’s Pro Chef Tips For Making Blueberry Pancakes
- Buttermilk is what will make your pancakes irresistibly fluffy. If you do not have buttermilk, you can make your own here!
- Melt your butter ahead of time so it has time to cool before you add it into your mix.
- A non-stick pan will help you get that beautiful even brown coloring on the outside of your pancake.
- Cook as soon as your batter is mixed. If left too long, the raising agents will de-activate and you’ll end up with flat pancakes.
How To Store Blueberry Pancakes
Blueberry pancakes should be eaten as soon as they’re made! But they also keep well if frozen for up to 4 weeks. To freeze, lay flat on a tray and put them in the freezer. Once they are frozen, stack them and transfer to a freezer bag.
To reheat, simply defrost them to room temperature for 30 minutes then pop into the microwave!
Make More Pancakes
And don’t forget to buy my Bigger Bolder Baking cookbook!
Full (and printable) recipe below!
Try These Recipes!
Homemade Blueberry Pancakes Recipe
Ingredients
- 4 tablespoons (2oz/57g) butter
- 2 cups (10oz/282g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 cups (16 floz/ 1/2 litre/480ml) buttermilk*
- 2 eggs
- 1 teaspoon vanilla extract , optional
- 1 1/4 cups (7oz/177g) blueberries (fresh or frozen)
Instructions
- First, melt the butter and set aside to cool.
- In a large bowl, mix together the flour, baking powder, soda, sugar, and salt.
- In a measuring jug, whisk together the buttermilk, eggs, and vanilla extract.
- Add the wet to the dry ingredients and lightly mix together. My trick is to stir it enough times to spell P.A.N.C.A.K.E, and then stop. The secret to thick, fluffy pancakes is not to over mix.
- Fold in the cooled melted butter and blueberries and stir another few times. Lumps are perfectly fine, resist the urge to continue to mix.
- Put a non-stick frying pan or griddle on medium/low heat. Allow to pre-heat for 5 minutes.
- Spoon a big spoonful of the batter per pancake. Don't spread out the batter with a spoon, let it naturally spread out itself so it remains thick.
- Cook for roughly 4 minutes on one side. Turn them over when you see bubbles forming on the top of the pancake and the edges aren't a shiny, wet batter.
- Flip and cook for another on the other side for another 1-2 minutes. Enjoy hot from the griddle with butter and maple syrup.
This makes a lot and feeds our family of 4, which is wonderful! Yummy!!
Hi Gemma, just made the blueberry muffins for our Sunday brunch. OMG, they were amazing. I didn’t have enough buttermilk so I used a one cup mix of greek yoghurt and milk to make up the two cups. Both my husband and myself are very much enjoying your recipes, thank you, keep well and safe.
Absolutely delicious!!
I made these delicious fluffy pancakes this morning, and they were a big hit. They can’t wait for me to make these yummy pancakes again. Thanks so much.
Delicious
So fluffy! So yummy!
Hi Gemma,
Can I keep the pancake batter over night in the fridge?
I followed your recipe exactly, and made the best pancakes ever! The addition of buttermilk is the key here, I think. Thanks for the great recipe!
Is it okay for batter to sit for 30 min while finishing cooking other breakfast items?
Hi Gemma,
I’m new to making pancakes and would love to try out your recipes. In your homemade pancakes, the ingredients mention flavorless oil but it doesn’t in this one. Do we need to add oil in the pancake batter?
Thanks a ton.